Charred Jalapeño Salsa Verde

• 4 medium tomatillos, husked and rinsed
• 2 cups packed fresh cilantro leaves
• 2 jalapeños, charred
• 1 small white onion, quartered
• 3 cloves garlic
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup water
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• Optional: 1 serrano pepper for extra heat

Steps

1. 1 Char jalapeños over an open flame or under a broiler until blackened, then let cool.
2. 2 In a blender or food processor, combine charred jalapeños, tomatillos, cilantro, onion, and garlic.
3. 3 Pulse until you reach your desired consistency, leaving some texture for a chunky salsa.
4. 4 Add lime juice, water, salt, and cumin. Blend again to incorporate.
5. 5 Taste and adjust seasoning, adding more salt or lime juice if needed.
6. 6 For extra heat, add the serrano pepper and pulse briefly.
7. 7 Transfer to a serving bowl and let sit for at least 15 minutes to let the flavors meld.

Nutrition

Tips

• For milder salsa, remove seeds and membranes from jalapeños.
• Serve at room temperature for optimal flavor.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently in a saucepan if desired.

Serving Suggestions

• Serve with tacos, grilled fish, or as a dip for tortilla chips.
• Pairs well with grilled chicken or roasted vegetables.

FAQ